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Pumpkin Hummus

Makes about 3 cups
Time 1 hr 5 min
Create a seasonal snack by adding pumpkin to a classic hummus recipe. Serve with crudités, baked pita or black bean chips.
Ingredients
  • 1 (15.5-ounce) can garbanzo beans (also called chickpeas), drained and rinsed
  • 1 (15.0-ounce) can pumpkin purée
  • 3 tablespoons tahini
  • 1 tablespoon lemon juice
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon fine sea salt
  • 1/4 cup pumpkin seeds
Method

Combine garbanzos, pumpkin purée, tahini, lemon juice, cumin and salt in a food processor, and process until creamy and smooth. 

Transfer to a bowl, cover and refrigerate for at least 1 hour and up to 5 days. Garnish with pumpkin seeds.

For a fun Halloween-inspired serving idea, remove pumpkin seeds from the ingredients and add 1 small piece celery stalk and celery leaf.

Line a small bowl with plastic wrap and pack in hummus, smoothing top. 

Refrigerate until chilled, at least 2 hours and up to 5 days. 

To serve, invert bowl with hummus onto a larger serving dish and slowly pull the bowl and plastic wrap away, leaving a half dome of hummus. 

Arrange small celery piece and celery leaf in center to serve as pumpkin stem. Use a toothpick to create lines down “pumpkin.”

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 (15.5-ounce) can garbanzo beans (also called chickpeas), drained and rinsed
  • 1 (15.0-ounce) can pumpkin purée
  • 3 tablespoons tahini
  • 1 tablespoon lemon juice
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon fine sea salt
  • 1/4 cup pumpkin seeds